Here's what you need to know about substituting one for the other according to a chef instructor at the Institute of Culinary Education.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 | Publish Date not found |  0 Views |
Onions – What's the Difference?
I almost always have either white or yellow onions in my kitchen rarely both. The type I have on hand is influenced more by what I like in the store than by my knowledge of the "right" onion for whatever I'm cooking. I rarely pay attention to what type of onion a recipe calls for unless I'm recipe testing for work where I have to follow the directions to the letter.
While my use-what-I-have approach has never failed someone recently asked me about the differences between the two types of onions. So I reached out to Jay Weinstein chef instructor of Plant-Based Culinary Arts at the Institute of Culinary Education to learn more.
Chef Weinstein assured me that in most cases it is fine to substitute yellow onions for white onions and vice versa but that there are differences between the two and that for a few dishes it is better to choose one over the other unless you are really in a pinch.
